Mamani

Produced by The Mamani Family, this coffee blends tradition with innovation. With a dedication to continuous improvement, the family recently introduced Geisha, grown from origin-certified seeds to ensure superior quality. Their commitment to sustainable farming and collaboration with Valle Inca inspires producers across the region.

Finca Huertapata, a 3.5-hectare farm located in the Calca subregion of Cusco, Peru, has been managed by the Mamani Family for four generations. As one of the first families to produce coffee in the region, their experience and dedication have shaped the farm’s practices. Today, the four Mamani brothers – fourth-generation coffee growers – manage operations, supported during the harvest by around 15 family-related workers.

With a growing interest in specialty coffee, the Mamani brothers have actively participated in training programs through Valle Inca. Their commitment to improving their processes has not only improved their farm’s production but has also encouraged neighboring producers to explore specialty coffee.

Recently, the family acquired new land with the specific purpose of cultivating Panama Geisha, using origin-certified seeds only. Through collaboration with Valle Inca, they have successfully established Geisha plots with a focus on consistent quality and authenticity.

Harvest & Post-Harvest

Starting before sunrise, the Mamani family selectively handpicks ripe, red cherry and processes it on their farm. Once selected, the cherries are transported to the family processing plant, where they are floated to remove any underripe or defective cherry. Coffee is pulped and fermented for 36 hours before being washed in clean water and laid on covered wooden raised beds to dry. Parchment is raked frequently by hand to ensure even drying. It takes approximately 18 days for parchment to dry.

About Geisha

Geisha (also known as Gesha) is known for its exceptional cup quality, especially when grown at high altitudes. The variety comes from Ethiopian landrace coffees and was collected from Ethiopian coffee forests in the 1930s. The name supposedly derives from Ethiopia’s Gori Gesha forest.

There is some confusion with several genetically distinct varieties that have all been called Geisha, but the most famous variety is the Panama one. The variety was brought to Lyamungu research station in Tanzania and from there to Centro Agronómico Tropical de Investigación y Enseñanza (CATIE) in Central America in 1953. At CATIE, the variety was logged as T2722. CATIE distributed T2722 across Panama in the 1960s for its Coffee Leaf Rust (CLR) resistance, but its brittle branches meant it was not widely planted.

Panama Geisha reached its modern fame in 2005 when a Geisha lot won the “Best of Panama” competition and broke contemporary records at over $20/pound. DNA analysis has demonstrated that the Panama Geisha descended from T2722 is distinct and uniform. Today, Geisha is known for its delicate florals, jasmine and stone fruit.

Valle Inca

Jose Prudencio founded Valle Inca in 2015. He is coffee man through and through and native to the region. He saw the rise and fall of the major secondary cooperative, COCLA, through his parents who were coffee farmers in the region. When COCLA collapsed, coffee farmers in the region struggled to access services and sell their coffees at fair prices. After working several farming-related jobs, Jose formed Valle Inca to serve coffee farmers in his home region and beyond.

Jose Prudencio is the driving force behind Valle Inca, he is supported by a small team of locals, many of them are the young adult children of coffee growers who belong to Valle Inca. The main focus of Valle Inca lies on improving living conditions for farmers through production of high quality coffee. By applying good agricultural practices and renovating with varieties focused on cup quality, Valle Inca has managed to turn things around for the 400+ producers in the network. With the vital support from an organisation like Valle Inca, producers are making fair wages and able to invest in their farms again.

For high-end lots in smaller volume with producer traceability, Cusco is a treasure trove. Prices for Valle Inca suppliers are higher than with other suppliers in the country, which is directly benefiting the producers behind each coffee. With the premiums, farmers are managing to improve their houses, invest in the farm and take good care of their families. Valle Inca exports to international markets as well as to the local market. You can find the coffees from the network in specialty coffee shops across the country.